tenspeed
Executive Chef
I don't know what temperature medium is on your slow cooker, but it's probably in the neighborhood of 220 - 230 F. Sounds like your soup was cooking for more than 20 hours. There is a technical term for cooking like that - it's called "cooking the snot out of it"! With cabbage cooking for that long of a period, I would think your house would have "old boarding house" smell. You can roast a whole pig in less time than you cooked your soup.There was a soup I made in a slow cooker that came out horrible. I put some pearl barley, onion, celery, potatoes, carrot, cabbage and Kielbasa all into the slow cooker on medium heat. I let it cook all night and to the next evening. I was expecting this wonderful soup with all of the flavors maried together, along with the seasonings I had added. What I got was soup with veggie mush, and sausage that was so out, though it was completely submerged in the broth, that it was like chewing on sawdust filled casing.
Don't blame the slow cooker.